Are you looking for an easy, delicious pie that is enjoyable any time of the year? Here is the perfect pie for you.
Begin with your favorite pie crust. You will need enough for a double crust pie.
Ingredients for filling:
1 cup of sugar
3 Tbsp. quick-cooking tapioca
3 cups coarsely chopped, peeled tart apples
3 cups fresh or frozen raspberries. (If you use frozen berries or frozen apples, allow them to sit in a bowl for 15-20
to warm to room temp.)
2 heaping Tbsp. frozen apple/raspberry concentrate undiluted
2 Tbsp. butter (no substitutes)
1. In a large bowl, combine sugar and tapioca. Add apples and raspberries and frozen concentrate; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9 inch pie plate with the bottom crust; trim
pastry even with the edge.
2. Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of the pie; place over filling.
Trim, seal and flute edges. Cut 3-4 slits in top of pastry for venting.
3. Beat one egg with wire whip and brush over top of pie crust. This gives your pie a nice golden look.
4. Bake at 375 for 50-55 min. or until crust is golden brown and apples tender. Lay a piece of foil loosely
over the top of the pie until baked about 40 min. Remove foil the last 10-15 min. for browning. Cool on wire rack.
Yield: 8 servings
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